Spaghetti Squash Bowl

In the mood for a delicious summer meal, but don’t want to wait until June? Try this quick squash side, prepared by Attune Health nutritionist Natalie Fortune!

“This is a dish you’re going to want to eat all spring and summer! The citrus and herbs brighten the dish up, and you can mix and match them to keep the dish interesting,” says Natalie. “As a side dish, this would pair really well with some grilled chicken or fish.”

Try it out, and let us know what you think!

INGREDIENTS:

1 medium spaghetti squash

Four 3 oz chicken breasts

One ½ tablespoon of avocado oil

SLAW INGREDIENTS:

1 cup of broccoli slaw mix (any type of cabbage slaw mix will work)

¼ cup of chopped fresh cilantro

1 bunch of sliced scallions

Juice of one lime

GUACAMOLE INGREDIENTS:

1 ripe avocado

¼ cup of chopped fresh cilantro

Juice of one lime

RECIPE:

Preheat your oven to 400 degrees.

Slice the spaghetti squash into 1 to 1 ½ inch rings. Scoop the seeds out of the center. You should have about 5-6 rings of spaghetti squash. Place the rings on a baking sheet.

Drizzle with 1 tablespoon of avocado oil and sprinkle with sea salt and black pepper. Cook in the oven until fork tender and beginning to brown.

When the squash has been in the oven for about 20-30 minutes, place the chicken breasts on a separate pan and season with ½ tablespoon of avocado oil, sea salt, and black pepper. Cook in the oven until they reach an internal temperature of 165 degrees.

When the squash is done, take it out of the oven and allow to cool for a few minutes.

Add the slaw, sliced scallions, cilantro, lime juice, and a pinch of sea salt to a bowl. Mix and allow to sit until everything else is ready.

In a separate bowl, add avocado, cilantro, lime juice and sea salt. Mash avocado and mix until all ingredients are combined.

Scrape out the cooked spaghetti squash into a bowl, add sliced chicken, slaw, and guacamole.